Composition / ingredients
Cooking method
1. We pass the meat through a meat grinder - each in a separate container. You need to grind it finely - choose a nozzle with 3 mm holes.
2. Now add half of the ice water and salt to the beef. Beat it with a blender until smooth.
3. In the meat mass, add minced pork, the remaining water, as well as sugar and spices. Beat again until smooth, pausing every half minute.
4. We fill the shell with prepared minced meat (take a natural or polyamide shell) with a special nozzle for a meat grinder. Fill it not too tight. We tie the ends.
5. Put the bars of the future sausage in warm water (40 degrees Celsius) for 15 minutes.
6. When the time has passed, we put the sausage to cook at 80 degrees for 40 minutes.
The homemade doctor's sausage is ready - it remains only to cool it.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Nutmeg - 556 kcal/100g
